There’s never a bad time or place for a juicy steak. And that includes at 40,000 feet.
A good old-fashion steak is one of the most popular options for first- or business-class passengers on aeroplanes.
For Delta Air lines, this means customers flying in its Delta One premium cabin.
But according to Dan Mord, Delta’s general manager of product development, steaks pose a real challenge for the cabin crew.
Due to the fact that meals have to be pre-cooked and then reconstituted on board the flight in convection ovens, it’s very difficult to effectively and consistently achieve the texture and flavour required for a great steak.
As with most things in life, not all steaks are created equal. Especially, given the special set of circumstances under which they are served on a plane.
But there’s a type of steak that stands above all others when it comes to in-flight dining — filet mignon.
“We have tried them all — porterhouse, t-bone, rib-eye, and many others,” Mord told Business Insider. “We always comes back to the filet.”
Filet mignon, which is a relatively lean cut of meat taken from the short end of a cow’s tenderloin, is known for its delicate flavours and tender texture.
Why does it work well on a plane?
Mord credits the consistency of the filet’s fat content for its ability to stand up well against the punishment of being cooked and reheated in an oven.
As for steaks that didn’t work, Delta had a recent run in with a rib-eye that didn’t pan out for them.
“We tried a rib-eye recently that had to be pulled from the menu because it didn’t reheat well,” Delta’s director of on-board services Brian Berry said. “The high fat content of the meat made the texture really tough.”
Even though he would love to enjoy a rib-eye at a restaurant, Mord added, what may work for a restaurant doesn’t necessary work well on a plane.
So now you know. On your next flight, two words equals a great steak: filet mignon. And nothing else.
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